Strawberry-Wild Rice Salad with Feta & Maple Balsamic Vinaigrette

Name: Strawberry-Wild Rice Salad with Feta & Maple Balsamic Vinaigrette
Prep time: PTM
Yield: Serves 6.
Ingredients: 3/4 cup brown rice; 3/4 cup wild rice; 1 celery stalk, finely chopped; 2 green onions, chopped; small handful fresh flat-leaf parsley, chopped; 1 pint strawberries, hulled and halved; 1/2 cup crumbled feta or soft goat cheese; small handful toasted pecans or walnuts, chopped (optional); 1/4 cup canola or olive oil; 3 Tbsp. balsamic vinegar; 2 Tbsp. maple syrup; 1 tsp. grainy mustard; freshly ground black pepper

salads

June 17, 2012

If you're taking this to go, add the nuts just before serving to keep them crunchy.

Makes: Serves 6.

Ingredients

3/4 cup brown rice

3/4 cup wild rice

1 celery stalk, finely chopped

2 green onions, chopped

small handful fresh flat-leaf parsley, chopped

1 pint strawberries, hulled and halved

1/2 cup crumbled feta or soft goat cheese

small handful toasted pecans or walnuts, chopped (optional)

Dressing

1/4 cup canola or olive oil

3 Tbsp. balsamic vinegar

2 Tbsp. maple syrup

1 tsp. grainy mustard

freshly ground black pepper

Directions

1Bring 4 cups of water or vegetable stock to a boil and add the rices; cook for 40-45 minutes, until tender. Drain any excess liquid and transfer to a bowl to cool. Once cooled, add the celery, green onions and parsley and toss to combine.

2Add the berries, feta and pecans or walnuts and toss gently. In a small jar or bowl, mix or shake up the dressing ingredients; pour overtop and toss gently to combine.

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